Hello,
I am semi new to this. I am on my 5th batch and recently brewed a hoegaarden clone with some orange peel and coriander seeds. I have a conical fermenter and have been dumping the trub and I am now ready to bottle. I noticed there is a lot of debri floating around from the spices. I was wondering if there is a way to leave this behind and not get it into the bottling wand and thus into the bottles. Sorry if this has been mentioned before. Any help would be appreciated.

When I made a Coriander/Orange Zest Wheat all of my spice had settled to the bottom and I left them behind with the rest of the trub, I would imagine that you could siphon off from underneath anything that is floating into a bottling bucket. The only drawback is that the "angel's share" may be a bit higher for this batch, but a sacrifice to the brew-gods is always worth the beer blessing, right?

Hello amigos! I am a bit concerned ( and who begineer is not!) about my first batch of a Bluemoon clone, first as you know, the smell makes you think you got it infected, and I did not understand the instructions about to stir or not the corianser seeds and the orange peels before going to first fermenter, so I just let them floating there.. after 2 weeks I opened and got dissapointed because of the look of the yeast, I thought it was infected somehow.
I racked it leaving all solids behind, and the color was fine, identical to a Bluemoon, but when I tasted it, it was all spicy and bitter..kind of awful......(I used 3/4 oz of coriander and 1 oz orange peel for a 5glls batch)
My questions are:
a) for how long do you recommend to leave it on 2nd fermenter?
b) for how long do you recommend to have it bottled?
c) is the bad taste (bitter) going to improve after some time?

Hello,
I am semi new to this. I am on my 5th batch and recently brewed a hoegaarden clone with some orange peel and coriander seeds. I have a conical fermenter and have been dumping the trub and I am now ready to bottle. I noticed there is a lot of debri floating around from the spices. I was wondering if there is a way to leave this behind and not get it into the bottling wand and thus into the bottles. Sorry if this has been mentioned before. Any help would be appreciated.

No high tech answer for this but I'd think a strainer bag or nylon hop bag could be placed somewhere in line between your vessel and your bottle. For example, when I rack from my secondary (carboy) after dry hopping (I let loose hops float in carboy), I use an auto siphon and just sanitize a hop bag and zip tie, then zip tie the bag around the bottom of my siphon. Simple and has never clogged anything up for me.

I just did the same brew yesterday, one thing that I heard from an experienced brewer is that you want to make sure the Orange Peels are skin side down and floated on top after racked into the second fermentor, the fleshy sides tend to make it bitter...
what yeast did you use? I used the self activating WYEAST brand for the Belgian Wit... I don't have much activity yet 24 hrs after brewing, the Ales I've done started up after just a few hours so I'm wondering if this is normal or maybe I didn't aerate properly? additionally it was sitting at about 63* what is a recommended fermentation temp?
Thanks

I just did the same brew yesterday, one thing that I heard from an experienced brewer is that you want to make sure the Orange Peels are skin side down and floated on top after racked into the second fermentor, the fleshy sides tend to make it bitter...
what yeast did you use? I used the self activating WYEAST brand for the Belgian Wit... I don't have much activity yet 24 hrs after brewing, the Ales I've done started up after just a few hours so I'm wondering if this is normal or maybe I didn't aerate properly? additionally it was sitting at about 63* what is a recommended fermentation temp?
Thanks

Did you allow the smack pack to expand? Did you make a starter. I usually make a yeast starter even when using a smack pack. 63* is a good temperature if you can maintain it by not letting it dip down into the 50s.

Did you allow the smack pack to expand? Did you make a starter. I usually make a yeast starter even when using a smack pack. 63* is a good temperature if you can maintain it by not letting it dip down into the 50s.

It expanded a bit, but I popped it, shook it and poured it, Guess I rushed that part, but it was room temp when I did it.